It’s been another pretty busy week around here; most days I haven’t had the time to eat breakfast or even lunch for that matter. On Saturday, things finally slowed down enough to allow the hubby and I to get together with some friends for dinner and dessert. Since I was going to be at the farmers market on Saturday until we got together later in the afternoon though, I made this tart ahead of time on Friday and kept it in the refrigerator until our get-together. It didn’t take that long to whip up, so I took a few glorious moments for myself to enjoy my favorite cup of coffee and snap of few photos of the tart. Lately, my favorite is a cup of Donut House Chocolate Glazed Donut coffee with a generous splash of International Delight hazelnut creamer – I call it “nutella coffee.” The feeling of comfort as I held the warm mug filled with creamy coffee goodness was the perfect coffee moment to start my morning and help my regain some sanity, especially after a hectic week like this one!
For the crust:
- 1 1/4 cups graham cracker crumbs
- 5 1/2 Tbsp butter
For the filling:
- 1 cup whipping cream
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- Sliced strawberries
First, melt the butter. Mix it with the cookie crumbs until well blended, and then press into a 9″ pie dish. Stick it in the refrigerator while preparing the filling.
Whip the cream on high speed until it forms stiff peaks. In a separate bowl, beat together the cream cheese, sugar, and vanilla. Then, fold the whipped cream into the cream cheese mixture.
Spoon the filling into the crust, and then return it to the refrigerator for about 15 minutes to firm up a bit.
Arrange the sliced strawberries on top. Store the tart in the refrigerator until ready to serve.
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